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Mr. Reinhart’s Bagels – with cheddar cheese

Mr. Reinhart’s Bagels – with cheddar cheese

Hello,

Recalling Larry's wonderful cheese bread that we liked so much, I wanted to make cheddar cheese bagels (my husband's favorite bagel). We enjoyed these for breakfast today...so nice to have these warm treats on a cold, snowy day!

I followed Mr. Reinhart's Bagel formula in BBA, but added 172g of grated sharp cheddar to the flour mixture when mixing the dough. I kneaded the dough by hand, and the some of the grated cheddar was still visible in the dough before baking.Additional cheddar was sprinkled over the bagels after boiling, and before baking.

This was the best looking one of the bunch, and a close up of that yummy cheese:

Very nicely shaped too! You're husband must have had a long, enjoyable breakfast over them. I've only made cheese bagels with asiago (basically poured into the hole and then baked), but I like your idea.

Hello Larry, So glad you saw the cheese bagels. My husband loves these, as he loved your cheese bread! Thanks for the compliment on shaping but I thought these were rather 'rustic' as Sylvia described. It was a challenge sealing the ends together, but they managed to maintain a somewhat round shape despite my efforts to mangle them. Thanks, from breadsong

Hamelman describes the technique pretty well. You want to roll out a strand of dough about 10" long. Pick it up and wrap it around your hand so that the two ends overlap in the middle of your palm by about 1 - 1 1/2 inches. Give a good squeeze with your fingers to seal, and then, while the bagel is still wrapped around your hand, roll the bagel on its seam with a fair amount of pressure. That usually seals the seam tightly and leaves you with a pretty consistent bagel in terms of thickness.

Hello Khalid, A fresh bagel is so good, and there are so many ways to flavor and top them. Mr. Reinhart's recipe is a good one if you have the Bread Baker's Apprentice, if you ever want to try making your own. I like to make and shape the bagels the day before, retard overnight in the fridge, then it's a quick boil and a fast, hot bake the next morning...so a fresh, warm bagel for breakfast is possible in no time. OK, I'll stop with the sales pitch now! :^) from breadsong

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